Few things in life are as satisfying as a moist and decadent chocolate cake. Renowned chef Rachel Allen has perfected the art of creating the most irresistible chocolate cakes, and we’re here to share her top two chocolate cake recipes with you.
Whether you’re celebrating a special occasion or simply craving a slice of chocolatey goodness, these recipes will satisfy your sweet tooth.
Rachel Allen Chocolate Cake Recipes
- Preparation Time: 20 minutes
- Cooking Time: 35-40 minutes
- Total Time: 1 hour
- Serving Size: 12 slices
For the Chocolate Cake:
- 200g (7 oz) of high-quality dark chocolate (70% cocoa)
- 200g (1 cup) of unsalted butter
- 200g (1 cup) of granulated sugar
- 4 large eggs
- 200g (1 1/2 cups) of all-purpose flour
- 1 1/2 tsp of baking powder
- 1/2 tsp of salt
- 2 tbsp of cocoa powder
- 200ml (3/4 cup) of boiling water
For the Chocolate Buttercream:
- 150g (5 oz) of high-quality dark chocolate (70% cocoa)
- 250g (1 1/4 cups) of unsalted butter, softened
- 300g (2 1/2 cups) of powdered sugar
- 1 tsp of vanilla extract
- A pinch of salt
Step by Step Directions
For the Chocolate Cake:
- Preheat your oven to 180°C (350°F), grease two 8-inch round cake pans, and then line the bottoms with parchment paper.
- Break the dark chocolate into pieces and place it in a heatproof bowl with the unsalted butter. Melt them together using a microwave or by placing the bowl over a pot of simmering water. Stir until smooth and set aside to cool slightly.
- Sift together the all-purpose flour, baking powder, salt, and cocoa powder in a separate bowl. This will ensure a lump-free batter.
- Whisk the eggs and granulated sugar together in a large mixing bowl until the mixture becomes pale and fluffy.
- Pour the melted chocolate and butter mixture into the egg and sugar mixture, stirring gently until well combined.
- Gradually fold in the dry ingredients using a spatula. Be gentle to keep the batter airy and light.
- Finally, mix the boiling water until you have a smooth, glossy batter.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Chocolate Buttercream:
- Melt the dark chocolate for the buttercream using the same method as the cake, then set it aside to cool slightly.
- In a separate bowl, beat the softened butter until it becomes pale and creamy.
- Gradually sift in the powdered sugar, beating continuously until the mixture is smooth.
- Add the melted chocolate, vanilla extract, and a pinch of salt to the butter and sugar mixture. Beat until everything is well combined, and the frosting is fluffy.
Assembling the Cake:
- Once the cakes have cooled completely, place one layer on a serving plate or cake stand.
- Spread a generous layer of chocolate buttercream on top of the first cake layer.
- Gently place the second cake layer on top.
- Use the remaining chocolate buttercream to frost the top and sides of the cake, creating a smooth and even finish.
- Decorate your chocolate masterpiece with chocolate shavings, cocoa powder, or fresh berries, if desired.
- Slice and serve this heavenly Rachel Allen chocolate cake to satisfy your chocolate cravings!
Rachel Allen’s chocolate cake recipes are genuinely indulgent and perfect for any occasion. Whether baking for a celebration or just enjoying with a cup of tea, these recipes will never disappoint. Enjoy your chocolatey creation!
Nutrition fact Of Rachel Allen Chocolate Cake Recipes
Serving Size: 1
9 Amazing Serving Ideas For Rachel Allen Chocolate Cake Recipes
1. For a decadent sundae, top with a scoop of ice cream, then drizzle with chocolate sauce and fresh berries.
2. Spoon the batter into muffin tins lined with paper cups and bake for 15 to 20 minutes. Top each cupcake with icing and sprinkles.
3. Slice cake into generous portions and serve on dessert plates decorated with whipped cream, strawberries, and chocolate curls.
4. Whip some cream with a little vanilla extract into stiff peaks and fold through the cooled cake batter.
5. Pipe chocolate sauce onto the top of each cake slice and serve immediately for a chocolate cake that’s best served fresh.
6. Spread ice cream between layers of cake for a crunchy, indulgent dessert, or sandwich it between two slices for a rich, gooey sandwich.
7. Pour melted chocolate over ice cream and set it before slicing it into bite-size pieces to serve, topped with crushed shortbread biscuits if liked.
8. Top with whipped cream and berries, then drizzle with melted chocolate to make a decadent dessert.
9. Serve with ice cream, cherry sauce, and chopped nuts for a classic sundae that’s quick to make and even quicker to devour.
Can I freeze It?
The cake can be frozen once cooled. Wrap it in foil and store it in a freezer bag or container. Defrost before serving.
Why Rachel Allen Chocolate Cake Recipes?
Rachel Allen has a reputation for doing things in style, so she goes all out when it comes to her cakes. For example, she serves wedding cakes in shaped boxes to show off the donut-topped tiers.
These smaller cakes are a fraction of the normal sizes, making them ideal for individual servings.
I hope you will try this recipe and tell your friends, families, and neighbors.
Rachel Allen Chocolate Cake Recipes is a nice place for chocolate lovers. It features simple, easy-to-follow recipes for any occasion and offers a variety of delicious treats.
You’ll find mouthwatering items such as orange polenta cake with dark chocolate glaze, molten lava, and chocolate fondant tarts. If you have any questions, please leave a comment.